Cuisinart TOB-60 Series - Manual (Page 7)

6
RECIPES
Cranberry Bran Muffins
Start your morning off with one of these deliciously hearty muffins .
Makes 6 muffins
nonstick cooking spray
¾ cup unbleached, all-purpose flour
¼ cup whole-wheat flour
¾ teaspoon table salt
¼ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ cup unsalted butter, room temperature
¼ cup packed light brown sugar
1 large egg, lightly beaten
2½ tablespoons honey
1 teaspoon pure vanilla extract
2/3 cup lowfat buttermilk
½ cup dried cranberries
¼ cup wheat germ
Preheat the Cuisinart ® Convection Toaster Oven Broiler to 375°F on the
convection setting with the rack in position A . Lightly coat a 6-cup muffin
tin with nonstick cooking spray . Reserve .
In a small mixing bowl, add the flours, salt, baking soda, baking powder
and cinnamon . Whisk to combine; reserve .
Using a Cuisinart ® hand or stand mixer fitted with the paddle/beating
attachment(s), mix the butter until creamy . Add the brown sugar and beat
until light and fluffy . Add the egg, honey and vanilla and mix until fully com-
bined . While mixing, slowly add one third of the dry mixture, then follow
with half of the buttermilk – adding when the batter is still streaky with flour .
Continue in that pattern – do not overmix . Gently fold in the cranberries
and wheat germ .
Pour evenly into prepared muffin tin . Bake for about 25 minutes, or until
muffin tops spring back when pressed and a cake tester comes out clean .
Nutritional information per muffin:
Calories 228 (34% from fat) • carb. 34g • pro. 5g • fat 9g • sat. fat 5g • chol. 55mg
• sod. 380mg • calc. 53mg • fiber 3g
Sausage, Spinach and Fontina Quiche
Great for a Sunday brunch, this quiche will please any crowd .
Makes one 9-inch deep-dish quiche, 8 to 12 servings
½ recipe pâte brisée (see page 23)
6 ounces sweet Italian sausage, casings removed
2 tablespoons unsalted butter or olive oil
2 garlic cloves, finely chopped
2 cups packed baby spinach
½ teaspoon table salt
½ teaspoon black pepper
1 cup whole milk
1 cup heavy cream
4 large eggs
3 ounces fontina
Roll out the dough into a 10-inch disc that is about 1/8 -inch thick . Fit into an
ungreased 9-inch deep-dish pie plate . Chill in refrigerator for about 20 min-
utes .
Preheat the Cuisinart ® Convection Toaster Oven Broiler to 350°F on the
bake function with the rack in position A . Using a fork, prick the dough
evenly all over but make sure not to go entirely through the dough . Line the
shell with parchment and weigh down with dried beans or rice . Bake in pre-
heated oven for 20 to 22 minutes, or until the dough under the parchment